Ingredients:
3 -5 lbs beef, boneless
2 cans beef broth
1 can beef consommé
1 package onion soup mix
2 cans beer
1 tsp sugar
2 tsps fresh garlic
8 peppercorns
Directions:
Place all ingredients in a sprayed crockpot. Cook on low for 8 hours. Serve with French rolls and your favorite cheese.
Shrimp Rangoons
Ingredients:
1 tablespoon olive oil
2 spring onion, diced
2 cloves garlic, minced
4 dashes Louisiana hot sauce, or to taste
8 ounces cream cheese
½ pound medium shrimp, deveined, peeled and chopped
1 12 ounce package won ton wraps
Garlic, Salt and pepper, to taste
Water or egg
Oil for frying
Directions:
In a medium sauce pan sauté the green onions and the garlic until the garlic is fragrant, about 3 minutes. Add shrimp to pan and sauté until pink, about 2 minutes. Combine Louisiana Hot Sauce, shrimp, cream cheese, onions and garlic. Take1 wonton wrap and put 1 teaspoon of cream cheese mixture in the middle of the wrap, fold in half, brush edges with water or eggs to seal. Bring corners together and overlap and seal. In a large skillet heat the oil to 350 degrees. Turn once and cook for about 1 minute. Drain on paper towels.
Sugar smack, snack attack! Do you ever just get a hankering for something sweet and you don’t have anything in the house? Well, we sure do. This recipe will cure your attack for something sweet when it comes without warning. You will most likely have all of these ingredients in your kitchen. Also, if you have company coming over or you need to take something to a gathering, this is the pie for you.
Buttermilk Pie
Ingredients:
3 eggs
½ cup butter, softened
1 ¾ cups white sugar
4 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 (9 inch) unbaked pie crust
Directions:
Preheat oven to 350 degrees. Beat eggs until frothy; add butter, sugar and flour and beat until smooth.
Stir in buttermilk, vanilla, lemon zest and pour into a pie shell. Bake pie for 40 to 60 minutes, or until center is firm.
Roasted Root Vegetables with Pine Nut Pesto
Ingredients:
½ pound carrots cut into 1 inch pieces
½ pound turnip roots, peeled and quartered
½ pound sweet potatoes, peeled and cut into 1 inch pieces
1 pound parsnips cut into 1 inch pieces
1 pound Brussels sprouts, halved lengthwise
1 large eggplant, peeled and cut in 1 ½ inch pieces
2 large shallots cut in half
4 thyme sprigs
½ cup extra virgin olive oil
Salt and pepper
¼ cup pine nuts
2 large cloves garlic, minced
1 tablespoon butter
¼ cup of parmesan cheese
Directions:
Preheat oven to 475 degrees. In a large bowl toss vegetables, shallots, thyme and ¼ cup of olive oil. Season plentiful with salt and pepper. Roast in the oven for 35 – 40 minutes, or until vegetables are tender. Meanwhile in a small skillet heat 1 tablespoon of the olive oil. Add the pine nuts and cook over low heat, stirring constantly, until they are lightly browned, about 2 – 3 minutes. Add the butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes. Let cool, then transfer to a small processor. Add the parmesan cheese and the remaining 3 tablespoons of olive oil and pulse. Season the pine nut pesto with salt. Toss vegetables with pesto and serve.
Mandarin Orange and Pineapple Cake
Ingredients:
Solid vegetable shortening to grease pans and flour to dust pans
1 Duncan Hines Moist Deluxe Yellow Cake Mix
1 15 ounce can mandarin oranges, syrup reserved
3 eggs
1/3 cup vegetable oil
Directions:
Preheat oven to 350 degrees (for metal or glass pan 325) Grease and flour 2- 8 or 9 inch cake pans. Place dry cake mix in bowl; add syrup from oranges plus water to make 1 1/3 cups liquid. Add eggs and oil then beat at low speed until moistened. Add drained mandarin oranges. Beat at medium speed for 2 minutes. Pour batter into pans and bake immediately for 33-36 minutes for 8 inch pans, 28-31 minutes for 9 inch pans. Cool in pan on rack for 15 minutes. Remove from pan and cool completely before frosting.
Frosting
Ingredients:
20 ounce can crushed pineapple, drained
12 ounces Cool Whip
3 ounce package vanilla pudding mix
Directions:
Mix together pineapple and Cool Whip then slowly add the pudding mix. Frost the cooled cake layers. Refrigerate.
A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.
Chicken and Mushroom Fricassee
Ingredients:
3 tablespoons oil
8 chicken thighs
Salt and pepper to taste
1 (12 ounce) packages andouille sausage, sliced
1 onion, chopped
2 cloves minced garlic
4 stalks celery with leaves, chopped
¾ cup vegetable oil
¾ cup all-purpose flour
3cups water
3 cups chicken broth
2 tablespoons Cajun seasoning
1 teaspoons cayenne pepper
Salt and pepper to taste
3 green onions, chopped
8 ounces mushrooms
Directions:
Heat oil in a large cast iron skillet. Season chicken with salt and pepper to taste. Sauté chicken and sausage for 5 to 7 minutes, or until chicken is golden brown on both sides. Remove meat from skillet; add onions, garlic, and celery and sauté until soft. Remove vegetables from skillet. To Make Roux: In the same skillet (with drippings from meat) stir together oil and flour over low heat; cook until color is caramel. Remove roux from pot. Put water and chicken broth in the large pot. Add the chicken, sausage, vegetable mixture, Cajun seasoning, cayenne pepper, salt, and ground black pepper. Bring all to a boil and cook for 20 minutes. Add ½ – ¾ of the roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining roux. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Thirty minutes before fricassee is ready add mushrooms. Serve hot over rice, if desired.
Griff has been a part of our family for 20 plus years. She is a wonderful cook and has taught us a lot in the kitchen. This is her recipe and we have used this for all kinds of parties and events. People love it!
Griffy’s Pasta Salad for a Crowd
Ingredients:
2, 12 oz packages angel hair pasta
1, 12 oz refrigerated package mixed cheese tortellini
1, 9 oz refrigerated package four cheese ravioli
Salt to taste
½ cup vegetable oil
½ cup olive oil
½ pound Genoa salami cubed
2, 14 ounce cans quarter artichoke hearts, drained and chopped
2 cans 2.25 ounces of sliced California olives, drained
½ cup roasted red peppers
2\3 cup chopped green onions and tops
16 ounces fresh mozzarella, crumbled
1 cup mayonnaise
2 tablespoons hot sauce
½ teaspoon Worcestershire
½ cup vegetable oil
Salt and white pepper to taste
Directions:
Cook angel hair pasta according to package instructions. Then, cook ravioli and tortellini according to package instructions. Drain all pasta. Toss pasta with vegetable and olive oil. In a bowl combine salami, artichoke hearts, olives, roasted red peppers, green onions and tops, and mozzarella, set aside. Mix mayonnaise, hot sauce, Worcestershire and vegetable oil. In a large bowl combine mayonnaise mixture with pasta mixture. Add vegetable mix to pasta. Add salt and white pepper to taste.
Anne is a lifetime family friend. She was a wonderful cook. The sister’s have shared many meals with Anne and her family. Anne would make this for us on Christmas. This recipe is so simple and it works like a charm.
Anne’s Foolproof Standing Rib Roast
Ingredients:
1 (5-pound) standing rib roast
Salt, pepper and garlic powder, to taste
Directions:
Allow roast to stand at room temperature for at least 1 hour. For a medium rare roast preheat the oven to 375 degrees. Rub the roast with the seasonings. Place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven and leave the roast in the oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
At last my love has finely come along! This soup makes me want to slap my self! It is defiantly the sho-nuff comfort food! I truly hope you get as much pleasure from this as we do!
Ingredients
2 cups dry elbow macaroni
½ cup onions
2 Tbsp, unsalted butter
1/3 cup all purpose flour
½ cup dry white wine
2 cups chicken broth
2 chicken bouillon
1 Tbsp, course ground mustard
2 dashes Louisiana Hot Sauce
1 Tbsp, Slap Ya Mama Cajun Seasoning
2 cups whipping cream
2 cups shredded Sharp Cheddar Cheese
2 cups shredded Gouda Cheese
1 Tbsp, fresh lemon juice
Salt and pepper to taste
¼ cup crumbled blue cheese
2 Tbsp, minced fresh chives
Directions
Cook macaroni in a pot of salted water according to package directions; drain and set aside.
Sautee onions in butter in a large saucepan over medium heat until soft; about 5 minutes. Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, bouillon, mustard, hot sauce and Cajun seasoning. Simmer until slightly thickened, 5 minutes, then whisk in whipping cream and warm through. Do not let it boil or base may become grainy. Add cheese 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, salt and pepper; remove from heat.
Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.
Sass! 